Thursday, October 24, 2013

Thanksgiving Recipes 10/23/13

Pumpkin Pie 

1 cup sugar
1 TBSP cornstarch
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 3/4 cups pureed pumpkin -OR- 1 can pumpkin
1 1/2 TBSP butter, melted
2 eggs, beaten
1/4 cup molasses
1 1/2 cups milk -OR- 1-12oz can evaporated milk

Sift sugar, cornstarch, salt, cinnamon, ginger, and nutmeg together. Mix with pumpkin. Add beaten eggs, melted butter, molasses, and milk. Add a dash of lemon juice if desired. Line a 9-inch pie plate, pour in contents. Preheat oven and bake at 450 for 15 minutes. Reduce temperature to 350 and continue to bake for 50 minutes. (You may need to cover the crust with foil so it doesn't burn).

Homemade Doughnut w/ Maple Frosting

3 tbsp yeast
1 c warm water
Sit for 15 min
1 c milk
1 tsp salt
2/3 c sugar
1 cube butter
Mix together with yeast
1 tsp lemon shaving
1 tsp lemon juice
2 eggs
1 c flour
Beat for 2 min
5 1/2 c flour
Raise for 1 hr
Roll out
Let rise for 45 min
Cook in crisco oil

1 cube butter 
A package of powder sugar
A little milk and maple extract just to get the flavor and consistency you want.  

Pumpkin Spice Muffins

1 can pumpkin
1 box of spice cake mix
3/4 cup water

Mix all ingredients together and bake on 350 for 20-25 minutes.

Green Bean Casserole
3 cans french style green beans
2 cans cream of mushroom soup
1 small bag french fried onions

Mix all ingredients together (with just 1/2 of the bag of onions).  Put in a 9x13 pan and sprinkle the rest of the onions on top.  Bake at 350 for 20 mind. 

TURKEY TIP-  Bake upside down for extra moisture. 

Next month- Christmas Cookie exchange!  November 27th.  Hope to see you all there!

Wednesday, July 31, 2013

Lemon Crinkle Cookies

Adapted from here
Makes 2-3 dozen

½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
Zest of 1 lemon
½ Tablespoons fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.